I am a little late for posting this week’s French Fridays with Dorie recipe, Gorgonzola Apple Quiche, but I’m glad I took my time with it. I had to face one of my biggest kitchen fears by making the tart dough for the quiche from scratch.
Cutting cold fat into flour is an art I have yet to master. I have tried making biscuits at least three times, and they usually come out like little hockey pucks. I made Dorie’s basic tart shell recipe for the spinach rainbow chard and bacon quiche, but I was not too crazy about it – probably because of my hangups with the method. After a little research, I came across what will be my go-to tart shell recipe: David Lebovitz’s French tart dough. For one, it requires cooking all the ingredients except for the flour in the oven. The flour is dumped, stirred vigorously with the butter/oil/sugar/water and left to cool until it can be handled. The dough does not need to rest for three hours either! The result is a flaky, tasty crust perfect for most tarts. I found it a little too sweet, and may cut back the sugar for savory quiches, but other than that it was wonderful. Since Dorie and David are friends, I don’t think there will be any hard feelings about this swap.
I also scaled the recipe into into mini quiches. At this time, I still do not own one large tart pan. I do have six 4-inch tart pans that I don’t use nearly enough. The tart dough recipe as written was enough for four of those tarts.
The main benefit of the individual quiches: customization! Eduardo did not want apple in his, so I substituted with bacon. I though that the bacon would go great with the apple – so I made an apple/bacon/gorgonzola tart for me. I wanted to try the bonne idea of adding walnuts, and I ended up with an apple/gorgonzola/walnut version. Finally, one of the tart shells cracked beyond repair, so I made another crustless bacon/gorgonzola/onion quiche.
The verdict: a keeper! I loved both versions – walnut and bacon. I never had gorgonzola/blue cheese with eggs before, and I loved the combination. Now that I have a little more room on the freezer, I’ll try to keep a few of these tart shells on hand for quick weeknight quiches.
From what I read in the link page for this week’s recipe, the quiche was a big hit among the French Fridays with Dorie crowd. Check out their posts! French Fridays with Dorie is an online cooking club where we work our way through “Around My French Table”, Dorie Greenspan’s award winning cookbook.